These aren't flaky biscuits, but have a consistency more like cornbread. Don't worry. They are delicious - especially straight out of the oven slathered in butter - like cornbread. They would be wonderful with some garlic and cheese thrown in the batter. I make them in advance and store them in the fridge in a ziplock bag.
1 1/2 cups almond flour
1/4 teaspoon salt
2 tablespoons baking powder
2 eggs
1/3 cup sour cream
4 tablespoons melted butter
Preheat oven to 400 degrees. Spray a 12-well muffin pan with a non-stick cooking spray. Mix all dry ingredients, then add wet ingredients and combine well. Drop about 2 heaping tablespoons in each well. Bake 10-12 minutes, until golden brown.
No comments:
Post a Comment